AVOLETTA |
VIGOR BAKING |
all-purpose flour |
starch |
egg whites |
unsalted butter 82% fat |
PRALIN DELICRISP PISTACHE |
liquid cream 35% fat |
water |
LILLY NEUTRO |
JOYPASTE PESTO DI PISTACCHIO |
SINFONIA CIOCCOLATO BIANCO |
MIRROR NEUTRAL |
food colourant |
ALMOND FINANCIER
Ingredients
825g
6g
all-purpose flour
75g
starch
75g
egg whites
555g
unsalted butter 82% fat
180g
Preparation
Mix the dry elements.
Add the egg whites and mix by hand.
Add the butter.
Pour into the mould and cook for 15 minutes at 160-170 ºC.
Cool down
CHRUNCHY LAYER
Ingredients
Preparation
Heat the PRALIN DELICRISP slightly and spread a light layer over the entire surface of the financier.
PISTACCHIO PESTO MOUSSE
Ingredients
Preparation
Whip cream with water and Lilly Neutral, keep it soft.
Gently combine the Joypaste.
MIRROR GLAZE
Ingredients
water
100g
SINFONIA CIOCCOLATO BIANCO
270g
300g
food colourant
0.5g
food colourant
0.2g
Preparation
Combine the water ,NEUTRAL MIRROR and food colouring bring to a slight boil.
Add the chocolate and mix with an immersion mixer.
Leave to crystallize in the refrigerator for at least 4 hours.
Final composition
Pipe the pistachio mousse in silicone molds filling them for 3/4.
Place the insert in the center.
Put into blast chiller until completely frozen.
Remove and cover the cakes by heating the glaze to 35 ºC.
Decorate with SPRINKLE HOT LIPS DOBLA.
